Pumpkin Curry Creamy Vegan Indian (Printable Version)
Creamy pumpkin curry simmered with veggies, spices, and coconut milk for a vibrant, nourishing meal.
# Ingredients:
→ Main Ingredients
01 -
½ tbsp oil or water (if oil-free)
02 -
1 medium (110 g) onion, chopped
03 -
1 cup (150 g) carrot, chopped
04 -
¾ cup (80 g) bell pepper, chopped
05 -
3 garlic cloves, minced
06 -
2-inch (5 cm) fresh ginger, minced
07 -
½ tbsp curry powder
08 -
¾ tsp ground turmeric
09 -
1 tsp ground cumin
10 -
¾ tsp salt, to taste
11 -
½ tsp smoked paprika
12 -
¼ tsp black pepper, to taste
13 -
½ cup (125 g) passata or tomato sauce
14 -
2 cups (500 g) pumpkin purée
15 -
½-1 cup (120-240 ml) vegetable broth
16 -
¾ cup (180 ml) canned coconut milk
17 -
6-8 fresh kale leaves, chopped (or spinach)
18 -
Fresh herbs for garnish (e.g., parsley, cilantro)
19 -
Lime juice or lemon juice for drizzling
20 -
Cooked rice for serving
# Steps to Follow:
01 -
Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes. Stir in garlic and fresh ginger and sauté for an additional minute.
02 -
Add all spices, passata, pumpkin purée, vegetable broth, and coconut milk. Stir well to combine.
03 -
Bring the mixture to a simmer. Let it simmer over low heat for 5-8 minutes or until the vegetables are tender. Optional: Add cooked chickpeas for extra protein.
04 -
Add the chopped kale and let it simmer for an additional 1-2 minutes, then turn off the heat.
05 -
Adjust seasonings to taste by adding salt, pepper, or red pepper flakes if desired. Serve warm with rice or naan bread.
# Additional Notes:
01 -
For a chunkier curry, use lightly baked pumpkin chunks instead of a purée.
02 -
Use oat cream or soy cream instead of coconut milk if you prefer a coconut-free curry.
03 -
Adjust the amount of vegetable broth based on the consistency of your pumpkin purée.